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1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa113)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/2271-rillettes-of-duck\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/2271-rillettes-of-duck\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/2271-rillettes-of-duck","crawl_time":1773506765,"first_indexed_time":1488552058,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/2271-rillettes-of-duck s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Rillettes of Duck Recipe","meta_descriptions":["This recipe is by Marian Burros and takes 4 hours, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food."],"attrs_boilerpipe_text":"Yield:\n12 to 14 servings\n1\nduck, about 5 pounds\n15\nounces barding fat (ask butcher for a layer of pork fat)\n1\nmedium-size onion\n1\nmedium-size carrot\n6\nounces pork fillet, cut in 4 pieces\n1\ngarlic clove, unpeeled\n1\nmedium bouquet garni, containing sage\n1\nteaspoon soft green peppercorns\nSalt and freshly ground black pepper to taste\n1¾\ncups dry white wine\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (14 servings)\n720 calories; 67 grams fat; 23 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 576 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nLay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.\nStep 2\nFinely mince barding fat in food processor.\nStep 3\nClean vegetables. Cut onion in half horizontally and carrot in half lengthwise.\nStep 4\nPlace barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.\nStep 5\nAdd pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.\nStep 6\nWhen lukewarm mix thoroughly with fingers. Taste, and correct seasoning.\nStep 7\nFill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n4 out of 5\n9 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nThere aren’t any comments yet. Be the first to leave one.\nThere aren’t any comments yet. Be the first to leave one.\nPrivate comments are only visible to you.\nor\nto save this recipe.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking Newsletter](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1640510-sam-siftons-suggestions)\n  - [Five 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Day](https:\/\/cooking.nytimes.com\/topics\/st-patricks-day-recipes)\n- [Eid al-Fitr](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1415206-eid-al-fitr-recipes)\n\nBy Occasion\n\n- [Birthdays](https:\/\/cooking.nytimes.com\/tag\/birthday)\n- [Brunch](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44345642-brunch-recipes)\n- [Date Night](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44281363-date-night-recipes)\n- [Parties](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Picnics](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2975650-our-best-summer-picnic-recipes)\n\nAbout\n\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [The New York Times Food Section](https:\/\/www.nytimes.com\/section\/food)\n\n# Rillettes of Duck\n## By [Marian Burros](https:\/\/cooking.nytimes.com\/author\/marian-burros)\n\nTotal Time\n\n4 hours, plus 2 days' refrigeration\n\nRating\n\n4\n\n(9)\n\nComments\n\n[Read comments](https:\/\/cooking.nytimes.com\/recipes\/2271-rillettes-of-duck#notes_section)\n\nFeatured in: [IN SAN FRANCISCO, CLASSIC CUISINE IS ONE CHEF'S COUP](https:\/\/www.nytimes.com\/1985\/07\/31\/garden\/in-san-francisco-classic-cuisine-is-one-chef-s-coup.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F2271-rillettes-of-duck)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F2271-rillettes-of-duck)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https:\/\/help.nytimes.com\/10940941449492-The-New-York-Times-Company-Privacy-Policy).\n\n## Preparation\n1. Step 1\n   Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.\n2. Step 2\n   Finely mince barding fat in food processor.\n3. Step 3\n   Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.\n4. Step 4\n   Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.\n5. Step 5\n   Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.\n6. Step 6\n   When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.\n7. Step 7\n   Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Braised Duck with Sugar Snaps Florence Fabricant](https:\/\/cooking.nytimes.com\/recipes\/1014664-braised-duck-with-sugar-snaps)\n- [![]()Braised Duck With Green Olives and Kumquats Amanda Hesser](https:\/\/cooking.nytimes.com\/recipes\/11577-braised-duck-with-green-olives-and-kumquats)\n- [![]()Curried Duck Legs With Ginger and Rhubarb Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1012571-curried-duck-legs-with-ginger-and-rhubarb)\n- [![]()Duck Legs Braised With Red Wine and Lime Daniel Patterson](https:\/\/cooking.nytimes.com\/recipes\/7647-duck-legs-braised-with-red-wine-and-lime)\n- [![]()Twice-Cooked Duck With Pea Shoots David Tanis](https:\/\/cooking.nytimes.com\/recipes\/12445-twice-cooked-duck-with-pea-shoots)\n- [![]()Crisp-Braised Duck Legs with Aromatic Vegetables Mark Bittman](https:\/\/cooking.nytimes.com\/recipes\/1017472-crisp-braised-duck-legs-with-aromatic-vegetables)\n- [![]()Roast Duck Dorothy Allison](https:\/\/cooking.nytimes.com\/recipes\/9986-roast-duck)\n- [![]()Roast Duck with Orange and Ginger David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1015833-roast-duck-with-orange-and-ginger)\n- [![]()Easy Duck Confit Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1013002-easy-duck-confit)\n- [![]()Crispy Duck Salad With Green Beans and Honeyed Almonds Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1013109-crispy-duck-salad-with-green-beans-and-honeyed-almonds)\n- [![]()Magret With Rhubarb and Blood Oranges Florence Fabricant](https:\/\/cooking.nytimes.com\/recipes\/1016250-magret-with-rhubarb-and-blood-oranges)\n- [![A shallow white bowl holds a serving of braised vegetables topped with toasted bread crumbs. 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Be the first to leave one.\n\nThere aren’t any comments yet. 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minutes](https:\/\/cooking.nytimes.com\/recipes\/9025-elaines-fettuccine-alfredo)\n  \n  Log in or sign up to save this recipe.\n  \n  [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes \"Search for easy recipes\")\n\n### Get Our Newsletter\nGet recipes, tips and NYT special offers delivered straight to your inbox.\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/hc\/en-us\/articles\/115015385887-Contact-Us) anytime. See our [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy).\n### Follow Us\n### Get the App\n\n### About Us\nNew York Times Cooking offers subscribers recipes, advice and inspiration for better everyday cooking. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels. [Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:12 to 14 servings\n\n- 1duck, about 5 pounds\n- 15ounces barding fat (ask butcher for a layer of pork fat)\n- 1medium-size onion\n- 1medium-size carrot\n- 6ounces pork fillet, cut in 4 pieces\n- 1garlic clove, unpeeled\n- 1medium bouquet garni, containing sage\n- 1teaspoon soft green peppercorns\n- Salt and freshly ground black pepper to taste\n- 1¾cups dry white wine\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (14 servings)\n720 calories; 67 grams fat; 23 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 576 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg.\n2. Step 2\n   Finely mince barding fat in food processor.\n3. Step 3\n   Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise.\n4. Step 4\n   Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted.\n5. Step 5\n   Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture.\n6. Step 6\n   When lukewarm mix thoroughly with fingers. Taste, and correct seasoning.\n7. Step 7\n   Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n4 out of 5\n\n9 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nThere aren’t any comments yet. Be the first to leave one.\n\nThere aren’t any comments yet. Be the first to leave one.\n\nPrivate comments are only visible to you.\n***\nor  to save this recipe.\n***","meta_canonical":null}

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Boilerpipe Text	Yield: 12 to 14 servings 1 duck, about 5 pounds 15 ounces barding fat (ask butcher for a layer of pork fat) 1 medium-size onion 1 medium-size carrot 6 ounces pork fillet, cut in 4 pieces 1 garlic clove, unpeeled 1 medium bouquet garni, containing sage 1 teaspoon soft green peppercorns Salt and freshly ground black pepper to taste 1¾ cups dry white wine Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (14 servings) 720 calories; 67 grams fat; 23 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 576 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg. Step 2 Finely mince barding fat in food processor. Step 3 Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise. Step 4 Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted. Step 5 Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture. Step 6 When lukewarm mix thoroughly with fingers. Taste, and correct seasoning. Step 7 Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 9 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. There aren’t any comments yet. Be the first to leave one. There aren’t any comments yet. Be the first to leave one. Private comments are only visible to you. or to save this recipe.
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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (14 servings) 720 calories; 67 grams fat; 23 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 576 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F2271-rillettes-of-duck) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). [Sign up for the Cooking Newsletter](https://myaccount.nytimes.com/auth/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F2271-rillettes-of-duck) Opt out or [contact us](https://help.nytimes.com/360011047512-New-York-Times-Cooking) anytime. See our [Privacy Policy](https://help.nytimes.com/10940941449492-The-New-York-Times-Company-Privacy-Policy). ## Preparation 1. Step 1 Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg. 2. Step 2 Finely mince barding fat in food processor. 3. Step 3 Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise. 4. Step 4 Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted. 5. Step 5 Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture. 6. Step 6 When lukewarm mix thoroughly with fingers. Taste, and correct seasoning. 7. Step 7 Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread. 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Readable Markdown	* Yield:12 to 14 servings - 1duck, about 5 pounds - 15ounces barding fat (ask butcher for a layer of pork fat) - 1medium-size onion - 1medium-size carrot - 6ounces pork fillet, cut in 4 pieces - 1garlic clove, unpeeled - 1medium bouquet garni, containing sage - 1teaspoon soft green peppercorns - Salt and freshly ground black pepper to taste - 1¾cups dry white wine Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (14 servings) 720 calories; 67 grams fat; 23 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 10 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 576 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 Lay duck breast side down. With sharp knife carefully remove skin. Cut off 5 ounces (approximately ½ cup) duck fat, chop into fine dice; reserve. Discard skin. Remove meat from carcass, cut meat from the breast and from the thigh in strips. Do not use meat from lower leg. 2. Step 2 Finely mince barding fat in food processor. 3. Step 3 Clean vegetables. Cut onion in half horizontally and carrot in half lengthwise. 4. Step 4 Place barding fat and duck fat in casserole. Add water to barely cover. Set over medium heat; cover and simmer 30 to 45 minutes, stirring occasionally, until water has evaporated. Fat should be almost completely melted. 5. Step 5 Add pork fillet, duck, garlic, onion, carrot, bouquet garni, salt and pepper and pepper corns Add 1 cup of wine; bring to boil. Cover and place over low heat so mixture is barely simmering. Cook 3 hours, stirring occasionally. Remove from heat; remove vegetables and aromatics. Add remaining wine; cover with damp cloth and let cool. Be sure cloth does not touch mixture. 6. Step 6 When lukewarm mix thoroughly with fingers. Taste, and correct seasoning. 7. Step 7 Fill a two-quart terrine and cover with foil. Refrigerate for at least two days before eating. Serve with country bread. Private Notes Leave a Private Comment on this recipe and see it here. 4 out of 5 9 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. There aren’t any comments yet. Be the first to leave one. There aren’t any comments yet. Be the first to leave one. Private comments are only visible to you. * or to save this recipe. ***
Shard	84 (laksa)
Root Hash	4566504020376537684
Unparsed URL	com,nytimes!cooking,/recipes/2271-rillettes-of-duck s443